Q: Why does the icing bulge happen, and more importantly, how do I keep it from happening? M. Clement, Evil Cake Genius Minions FB Group
A: Air pockets. This has little to do with the freezer. And more to do with gaps when frosting. Make sure you’re closing all the gaps as u apply the frosting. When u scrape it smooth Make sure ur appying adequate pressure to assure the frosting is evenly distributed. Have ur clients use a needle to poke a hole and release the air. Softly press the bubble back against the cake. G.A. Rehm
A: It happens when the cake is filled, crumbcoated and/or frosted while firm and cold. When it warms up, the icing and cake softens and settles, and the natural air in the cake is pushed out and gets trapped under the icing. I always warn my clients that can happen, especially in warm months, and to just pop the bubble with a toothpick and give it a gentle hug back in. You can prevent it by stacking and filling your cakes at room temp and not chilling them for long periods of time. C. Michelle
A: Air from the cake. Leave a hole usually on top and it will eliminate the problem. Box cake will do this the most. M. Crebo
A: I crumb coat my cakes while they are completely frozen, then ice after the cake is mostly thawed. I’ve never had this happen since I first started decorating. I’ve worked in commercial bakeries and done hundreds of cakes. When I first started decorating, I would get a bulge if I used too much filling and when the cake started to settle as it thawed, it would settle and create a bulge. It was hit and miss so it took me a while to figure out what was happening. Back then, we didn’t have social media to get information or advice; so it took a while to figure out what was happening. P. Kloosterman
A: this looks like an air bubble to me, not filling. This only happens to me when I work with frozen cake. H.C. Watson
A: 1. Are you using a boxed mix? Box mixes are too soft for multiple layers.
2. What type of frosting are you using?
3. The frosting between the layers has to be packed in firmly to get the air out before placing the next layer on
4. Crumb coat, drop a skewer from the top to the base of the cake, remove the skewer, put a little weight on the cake and let it chill overnight in the refrigerator
Hope this helps. A. Hubbard
A: ok, not boxed, well packed ABC, air is trapped. If you run a hole from top to bottom, the hole acts like a chimney the air will escape up through the hole rather than out. I do a pretty heavy crumb coat and let it completely firm up over might. I don’t freeze my cakes. I bake off, let them completely cool, wrap in two layers of clear wrap and let them cure overnight or for a day and a half. A. Hubbard
A: Looks like an air bubble to me due to icing not setting before next layer of icing added. I refrigerate mine after stacking, then crumb coat, refrigerate again, final icing, then refrigerate again. S. Mutley
A: mine only do this when they’re frozen or partially frozen. Especially if I fill them and freeze to stabilize the filling. H.C. Watson
A: I poke holes at the base of my cakes with a long bamboo skewer to let the air escape. This usually solves the problem. B. Cumming
A: Trapped air in the cake, can happen if the cake isn’t rested also piping the filling between the layers and not smoothing it out. D. Hindley
A: I’ve also seen this happen when the cake is pulled out of the cooler and sits in a warm room. P. Kloosterman
A: I paddle my SMBC to remove air for a few mins at the end. When putting together I push down and level each layer to ensure no air use what squished our on crumb coat. Dawn’s Little Cakes.
A: Poke a hole in top while cake is crumb coated, let sit overnight in fridge, decorate the next day. M.W. Borg